【Breakfast Series】Thick Egg Omelette Cooked in 5 Minutes
Overview
It would be a shame not to have a good night's sleep on the weekend. After getting up, whether you are preparing a careful breakfast or eating casually to fill your stomach, thick egg roast is a good choice. The strong aroma of eggs wafts in, and you won’t believe that the glutton in your stomach won’t wake up.
Tags
Ingredients
Steps
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Prepare the eggs and chop some green onions. It feeds two people, so I prepared 3 eggs. After rummaging around in the refrigerator for a long time, I finally found some chives, and I picked and chopped them.
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Beat the eggs and add the chopped green onions.
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Pour a little oil into the pan and shake the oil evenly. Turn on low heat, then pour a little egg liquid into it, shake it evenly, and let the egg liquid cover the bottom of the pot. I specially used a small pan I bought at IKEA. If you have a brush at home, you can also apply a thin layer of oil directly.
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When the bottom of the egg mixture starts to solidify, you can try using a spatula to roll the eggs from one side to the other. After rolling, pour new egg liquid to cover the bottom of the pot. Be careful when rolling. If the spatula is not strong enough, you can use chopsticks for help.
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After the bottom of the newly added egg liquid has solidified, start from the rolled egg cake and roll it back. I found that three eggs were enough to roll three times, so after rolling it back, I poured the remaining egg liquid into it. The procedure was still the same as before.
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Finally we will have an egg roll, which can be cut into small pieces with a spatula.
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Transfer to a plate and sprinkle half with sugar and half with salt. In fact, those who like sweet or salty food can add sugar or salt when the egg liquid is mixed. But my family co-exists salty and sweet, so in order to satisfy everyone and save trouble at the same time, it doesn’t matter if I put it in when it’s out of the pot.
